Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1/2 c Chopped green onion
1/2 c Sliced mushrooms
1/4 c Water
2 c Spaghetti sauce
1/2 ts Salt
1 ea Small eggplant. peeled, slic
1 ea Egg white, slightly beaten
1 tb Water
1/2 c All purpose flour
1 ts Olive oil
1 c Low fat cottage cheese
1 c Shredded mozzarella cheese*

*Low fat, 4 oz. Preheat oven to 350F. In al large saucepan over low
heat, cook green onion and mushrooms in 1/4 c water, until tender.
Add spaghetti sauce; bring to a boil. Reduce heat; simmer 20 to 25
min. Sprinkle salt over sliced eggplant; set aside to drain about 10
min. In a shallow bowl, beat egg white and water together. Dip
eggplant in egg mixture, then into flour. In a large non stick
skillet, heat a few drops of oil over medium heat. Add eggplant
slices and cook until browned, turning once; drain on paper towel.
Continue until all slices are cooked. In a 13" x 9" casserole, spread
about 1/2 c sauce. Add a layer of eggplant, top with 1/2 c cottage
cheese and more sauce. Repeat until all ingredients are used, ending
with sauce. Sprinkle with mozzarella cheese. Bake uncovered 30 min.
Let stand 5 min. Cal: 152, Fat: 6g.

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